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Crispy Chicken Milanese

Crispy Chicken Milanese

with Yellow Squash and Lemony Arugula

Hall of Fame 2
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The secret to flawless chicken Milanese is butterflying—that means splitting the breasts into cutlets so that you not only have more surface area for the crispy breadcrumbs to adhere to, but also a thinner piece of meat that cooks quickly in the pan. All that deliciousness is best with an easy breezy side—in this case, a lemony arugula salad with slices of succulent yellow squash.

Allergens:WheatMilk

Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.

Total Time30 minutes
Cooking difficultyEasy
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

4 ounce

Heirloom Grape Tomatoes

1 unit

Shallot

1 unit

Lemon

1 unit

Yellow Squash

½ cup

Panko Breadcrumbs

(ContainsWheat)

12 ounce

Chicken Breasts

1 teaspoon

Italian Seasoning

4 tablespoon

Sour Cream

(ContainsMilk)

2 ounce

Arugula

Not included in your delivery

5 teaspoon

Olive Oil

Salt

Pepper

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)2008 kJ
Calories480 kcal
Fat22 g
Saturated Fat6 g
Carbohydrate34 g
Sugar10 g
Dietary Fiber7 g
Protein41 g
Cholesterol125 mg
Sodium260 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
Utensilsarrow down iconarrow down icon
Small Bowl
Baking Sheet
Large Pan
Large Bowl
Instructionsarrow up iconarrow up icon
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1

Wash and dry all produce. Preheat oven to 425 degrees. Halve tomatoes lengthwise. Halve, peel, and finely chop shallot until you have 1 TBSP. Halve lemon; cut one half into wedges. Slice squash crosswise into ¼-inch-thick rounds. Place panko in a shallow dish.

2

Toss squash, a drizzle of olive oil, and a pinch of salt and pepper on a baking sheet. Roast in oven until lightly browned, 10-15 minutes, flipping halfway through.

3

With your hand on one chicken breast, cut ¾ of the way through center, parallel to cutting board, stopping before you slice through. Repeat with other breast. Open each up and season all over with salt, pepper, and Italian seasoning. Brush with sour cream, then press into panko in dish to coat all over.

4

Heat a large drizzle of olive oil in a large pan over medium-high heat. Add chicken and cook until no longer pink in center, 3-4 minutes per side. TIP: A nonstick pan is great for frying and helps the crust stick to the food and not the pan. Get one at HelloFresh.com/Shop

5

Place chopped shallot, juice from one lemon half, and a large drizzle of olive oil in a large bowl. Whisk to combine. Season with salt and pepper. Add arugula and tomatoes and toss to coat.

6

Thinly slice chicken. Divide salad between plates. Top with squash and chicken. Serve with lemon wedges to the side for squeezing over.